Instructions:
- Add 1-2 lbs of Sugar Cure to 1 gallon of water in a bucket
- Mix water and cure thoroughly
- Submerge the chicken in the water (Make sure it stays submerged)
- Put the bucket of brine and chicken in your fridge overnight
- (Next day) Rinse the chicken well with cold water
- Sprinkle the chicken with Todd’s Barbecue Spice and Todd’s Coarse Black Pepper
- Don’t forget to put the seasoning on both sides of the chicken!
- Add some seasoning to the cavity of the chicken.
- Put a can of beer in the chicken cavity, a 12 ounce can works best
- Grill the chicken for 2 to 3 hours at 300-325°F, or until the internal temperature reaches 165°F for the breast meat and 180°F for the thigh meat
- Remove the chicken from the grill
- Let it rest about 5 minutes
- Carve and serve immediately
- Bon appétit 😋